For those of you wondering why I don’t just have Matt and the little guy take it down, I can’t. I’m way too much of a control freak with that stuff. It’s not that I care how they pack it away. I know they will do a great job at that. But it’s the mess and the chaos of tearing it all down. And of course I can leave the house while this goes on, but again—I’m a control freak—I want to dictate how the chaos will unfold.
Ingredients:
- For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Directions:
Preparation: Heat the oven to 350 degrees F.
To make crust: Cream the butter and sugar in a bowl of an electric mixer fitted with the paddle attachment until light and creamy. Add in flour and salt and mix on low until just combined. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for at least 30 minutes. Bake crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
Read More: LEMON BARS
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